The composition and calorie content of apples in the marinade, the benefits and harms. Simple recipes for making pickled apples. Interesting Facts.
Pickled apples are another popular way to prepare fruit for the winter and even in the cold season to enjoy not only the original taste, but also a whole range of useful components. The processing technology of the product involves the use of acetic acid, salt, sugar and other seasonings. Accordingly, the nutritional value of pickled apples for the winter may be higher than that of other preparations. But this is not the only nuance that is important for gourmets to know. Despite the content of nutrients, the dish cannot be consumed by everyone, even with the exact implementation of the entire preparation procedure. There are contraindications for the consumption of the product by doctors.
Composition and calorie content of pickled apples
In the photo pickled apples
Most housewives who pickle apples for the winter consider the dish low in calories, because fruits are used as the basis. Indeed, the calorie content of a fresh apple, depending on the variety, ranges from 35-51 kcal per 100 g of product.
In the recipes for pickled apples, mainly small-fruited varieties with a lower calorie threshold (35-45 kcal per 100 g) are used, but one should not forget that the fruit is filled with marinade during cooking. Pouring without fail contains sugar, due to which the calorie content of the dish is almost doubled.
The calorie content of pickled apples per 100 g of workpiece is 67 kcal or 280 kJ, of which:
- Proteins - 0.18 g;
- Fat - 0.43 g;
- Carbohydrates - 16, 84 g, which is approximately equal to 6.4% of the daily intake for a middle-aged and physique man.
The pickling technology allows you to preserve almost all the healthy components present in fresh fruits. Knowing how to pickle apples correctly, you can get a whole complex of vitamins from them even in winter.
Vitamins per 100 g:
- Vitamin A - 3 mcg;
- Beta carotene - 24 mcg;
- Thiamin (B1) - 9 mcg;
- Riboflavin (B2) - 10 mcg;
- Choline (B4) - 3.2 mg;
- Pantothenic acid (B5) - 32 μg;
- Pyridoxine (B6) - 44 mcg;
- Ascorbic acid (C) - 0.2 mg;
- Alpha tocopherol (E) - 0.21 mg;
- Phylloquinone (K) - 0.6 mcg;
- Vitamin PP - 81 mcg.
The finished product also contains a complex of essential macro- and microelements. Minerals per 100 g:
- Potassium - 70 mg;
- Calcium - 4 mg;
- Magnesium - 3 mg;
- Sodium - 3 mg;
- Phosphorus - 6 mg;
- Iron - 0, 24 mg;
- Manganese - 0, 165 mg;
- Copper - 51 mcg;
- Selenium - 0.3 mcg;
- Zinc - 0.05 mg.
Pickled apples in cans also contain 14, 84 g per 100 g of product, mono- and disaccharides, 0.07 g of saturated fatty acids. Water in a ready-made dish - 82 g. Salads with pickled apples and cabbage are often served on the table in winter. The amount of vitamin C with the combination of these products increases significantly, which should be taken into account by ascorbin-sensitive people.
Note! The number of useful elements in the composition of the product, of course, is large, but it can be used to combat vitamin deficiency only as part of a comprehensive treatment.
Useful properties of pickled apples
Our distant ancestors knew about the benefits of apples in any form of preparation. The fruit tree is considered one of the first to be cultivated, and the traditional medicine of the countries of Asia and Europe contains many tips on how to use the fruit for health.
Recipes for pickled apples for the winter preserve almost all micro and macro elements of the fruit, which means that the consumption of the harvest will have a beneficial effect on a number of systems:
- Digestive … A large amount of pectin and fiber in the product normalizes the activity of the gastrointestinal tract, helps normalize metabolism and normalize weight.
- Immune … While plucked apples lose their vitamin C stores, quick pickled apples store as much ascorbin as fresh fruit. In turn, vitamin C is considered a natural immunostimulant, and its sufficient amount in the human diet has a beneficial effect on most functional systems.
- Cardiovascular … Even in the marinade, the fruit has antioxidant properties, which means it helps to tone the system, strengthen blood vessels, and inhibits age-related changes.
- Nervous … The normalization of the activity of the system and a decrease in the level of the stress hormone occurs due to the content in the product of a wide range of B vitamins.
- Excretory … Bulgarian pickled apples, like those cooked according to other recipes, promote the elimination of uric acid. Also, despite the fact that the product contains more than 80% water, its consumption contributes to the removal of excess fluid from the body.
In England, there is a popular proverb "One apple a day will keep the doctor away." Indeed, not only fresh, but also pickled fruits will have a beneficial effect on a healthy person.
In winter, conservation is recommended for:
- Seasonal vitamin deficiency … Despite the fact that apples do not have such large reserves of vitamins, in comparison with synthetic complexes, they are completely absorbed, and if you use a recipe for pickled apples with cabbage for harvesting, then the amount of vitamin C in the product will increase significantly.
- Intense mental work, as well as a sedentary lifestyle … Vitamin cocktail in combination with carbohydrate compounds helps to keep the body in good shape.
- Anemia … The iron in the product is completely absorbed by the human body.
- Constipation or food imbalance … It is noted that the marinades have a mild laxative effect.
- Age changes … There is a general strengthening and immunostimulating effect of the product, it has a beneficial effect on the physiological systems of the body.
At the same time, it should be noted that recommendations for the consumption of pickled apples with vinegar are put forward only to healthy people with a short-term imbalance. In chronic diseases, uncontrolled consumption of the product can only aggravate the situation, provoke an exacerbation or cause serious damage to the general condition of a chronic patient.
Note! Fresh apples and heat-treated according to certain technologies are actively used in cosmetology as antioxidant, anti-inflammatory, wound-healing masks. But a pickled product is not suitable for such purposes. The sauce of the product will not provide any cosmetic effect.
Contraindications and harm of pickled apples
The popularity of the marinade in the processing of fruits and vegetables in Russian cuisine can hardly be overestimated. Most housewives have several favorite recipes for making sweet pickled apples or other preservation, and sockets with blanks are invariably served on holiday tables. At the same time, both the hosts of the feast and the guests, as a rule, are aware that uncontrolled consumption of any product can lead to disruptions in the functioning of the digestive system.
However, there are categories of people for whom pickled apples at home are contraindicated even in the smallest doses. The product can exacerbate the course of diseases such as:
- gastritis,
- ulcers of the gastrointestinal tract;
- inflammatory processes in the pancreas and other organs of the gastrointestinal tract.
During periods of exacerbation of these diseases, the use of pickled foods in food is strictly prohibited.
It should also be borne in mind that the acetic acid present in the products negatively affects the condition of the teeth. If this question is relevant to you, get a recommendation from your dentist about the acceptable amount of marinade per day. The composition of this marinade is also important: in some recipes there are spices and spices that cause allergies.
However, most often, doctors are faced with harm from the wrong technology, how to pickle apples at home. The fact is that weak vinegar solutions are used for the marinade, which do not prevent the development of a number of bacteria. To reduce the risk of mold development on the product, containers are sterilized. If the technology for processing dishes or preparing a marinade has been violated, the likelihood of food poisoning or imbalance increases significantly.
Note! The widely popularized topic of healthy eating and the benefits of fruits, including thermally processed ones, has led many girls to prefer mono-nutrition in the form of one product. However, this approach is fundamentally wrong when it comes to pickled green apples.
How to cook pickled apples?
Pickled apples are popular preparations for the winter. Their consumption stimulates appetite and digestion, so the dish is considered an ideal addition to a festive feast. By the way, sliced fruits are a savory snack for alcohol.
In the everyday winter menu, apples, marinated with wedges or whole, will be an excellent seasoning for meat dishes. Their sweet and sour taste ideally sets off poultry, veal and fish from a gastronomic point of view, and gives an unusual aroma to salads.
The technology on how to make pickled apples is the same for all pickled recipes and includes the following steps:
- Sorting and calibration of ingredients - both small-fruited varieties (up to 5.5 cm in diameter) and large varieties are suitable for the dish, the latter are divided into slices during cooking. Broken, damaged or unripe apples are not allowed for further processing. After sorting, the fruits are calibrated, trying to select uniform portions for the portion.
- The sorted fruits are washed well again, and at the same time the jars and seaming lids are sterilized. Apples can be peeled and cored. Before packing, they should be blanched in hot water for 5 minutes. Blanching is necessary to soften the mass and also to block oxidative processes in the marinade, preventing it from darkening. Only soft apple varieties can not be blanched, as a rule, these are summer fruits, such as White filling.
- The components are laid out in jars, at the same time the sauce for pouring is being prepared. If you do not want to pickle the apples whole, then it is still better to peel them by taking away the skin and core, or at least just the roots.
- The water for making the marinade should first be brought to a boil and poured into a jar with pre-packaged apples. After 10 minutes, the same water must be drained into a saucepan and, bringing to a boil, add the ingredients necessary for the marinade.
- We pour the finished marinade into jars, preserve the dish and send it for storage.
Pickled apple recipes
Having studied the simple pickling technology and changing the filling recipe, you can create a classic national snack based on apples:
- With vinegar … For 1 kg of apples you will need 1 liter of water, 2, 5 tablespoons. sugar, 2 tbsp. table vinegar, as well as seasonings to taste (most often cinnamon, cloves and even bay leaves are used). Salt is also tasted. To prepare the sauce, add salt, sugar, spices to the water, bring to a boil. Pour vinegar into the boiling solution and turn off the heat. When the liquid stops boiling, the marinade is ready. The rolled up jars should be turned upside down and, having wrapped well, wait until they cool completely. The recipe for pickled apples with vinegar can be modified by reducing the amount of vinegar in the composition, but adding citric acid.
- With garlic … To prepare a three-liter jar of small-fruited apples, you will need 4 cloves of garlic, peppercorns (6 grains), salt - 3 tablespoons, sugar - 6 tablespoons, table vinegar - 5 tablespoons, cold water. The technology of such pickling is somewhat different from the previous recipe: after filling the apples in a container, garlic is squeezed out and peppercorns are poured. And the marinade consists only of water, salt, sugar and vinegar. Cold sauce is poured into the jar and left for 1 day in a cool place. Then the workpiece is placed in the refrigerator for 2 days. After the specified period, the dish is ready. Pickled apples with garlic are used as an independent dish or used as a component of a salad.
- With grapes … Grapes and apples should be taken in equal quantities, for example, 3 kg of each fruit. Prepared fruits are laid out in a jar in even layers. For the sauce, you need to take 3 liters of water, 600 g of sugar, 100 g of salt, 500 g of 6% vinegar. You can roll up both individual grapes and whole bunches.
- With pepper … Since Bulgarian pepper is used in this case, the recipe is often called pickled apples in Bulgarian, although history is silent about where such an original dish was first made. For 1 kg of sour apples and 1 kg of pepper, you will need 1 liter of water, black peppercorns - 15 grains, bay leaves - 3 pcs., Sugar 100 g, salt - 1 tsp, apple cider vinegar - 5 tablespoons. The seasoning is placed in a jar along with the fruits, and the marinade is prepared on the basis of water, salt, sugar and vinegar. If you use the same proportions of ingredients, you will end up with three one-liter jars of the original snack. The dish can be eaten no earlier than in a month.
- With cabbage … For seaming, you need 1 kg of cabbage, 1 large carrot and 5 hard apples. Chop the cabbage finely, grate the carrots, and cut the apples into slices. For the marinade, you need 1 liter of water, 2 tablespoons. salt, 1, 5 tbsp. sugar, 9% vinegar - 3 tablespoons, bay leaf. Black pepper and allspice is used as desired. After pouring the marinade, the dish must be kept in a cool place for 1 day and another 3 days in the refrigerator. Quick pickled apples with cabbage are served as a separate salad or as part of a snack.
Making pickled apples is a snap. The first serving is best done in the same size as indicated in the recipe. Once you have achieved the taste that you like, experiment with the proportions and the amount of seasonings.
Note! Ideal seasonings for apples in any form are cinnamon and cloves, which are best used in buds for marinade.
Interesting facts about apples
The apple tree has been planted as a garden culture since time immemorial. But the first serious research began to be carried out by Russian breeders. In the 18th century, works appeared describing various varieties of the fruit tree. Gradually, a whole section of agronomy - apple science - was formed in this way.
The first attempts to use apples as a medicine have also been made since time immemorial. Both raw and baked, pickled, pickled fruits were used. However, modern medicine relies on more accurate studies of human physiology, therefore it imposes restrictions on the patient's nutrition in a number of cases. The same rule applies to pickled products, the sauce of which contains active flavorings and spices.
The use of apples in cosmetology is especially interesting. Soaked fruits have been used as anti-inflammatory face masks. The word "lipstick" comes from the name of one of the varieties of apples.
But pickled apples as a savory dish are mentioned as a prehistoric aphrodisiac. There is no scientific justification for this fact, however, during noisy feasts, the man he liked could be presented with an appetizing pickled apple as a sign of his sympathy.
Watch a video about the properties of pickled apples:
Pickled apples are a spicy and incredibly tasty dish. Cooking a snack, subject to all technology, will not take much time. Making a marinade is a very simple procedure. Thanks to this processing, the apple will retain some of the nutrients. And yet, not everyone is allowed a healthy dish. Patients with impaired gastrointestinal functions can only enter winter harvesting into their diet with the permission of a doctor.
